If you have diabetes, the thought of Thanksgiving might give you sleepless nights. All of your sugar levels should be monitored to the max- and that is the responsible thing to do. But you do not have to completely cut yourself off from the spicy-apple-choccy-pumpkin creamy heaven that you want to have for this once-a-year holiday.
Careful planning is the key, and if you want to maybe mention it to your doctor, you have ticked all the boxes in ensuring you can still enjoy a festive Thanksgiving without worrying about sugar spikes.
Try to exercise on Thanksgiving morning so that your insulin sensitivity can improve later in the day. Control your portions and instead fill up on turkey, white meat, low-carb, and less stuffing so that you can enjoy your dessert guilt-free.
But let’s get to the tasty recipes which are the final addition to a safe and enjoyable Thanksgiving meal!
Preparation: 5 minutes
Cooking: 30 minutes
- 1 cup reduced-fat ricotta cheese
- 1 can of canned pumpkin
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- ½ tsp. pumpkin pie spice
- 1 tbsp. finely chopped crystallized ginger or toasted walnuts
1. In a medium bowl, beat the ricotta, pumpkin, maple syrup, vanilla extract, and spice until well combined.
2. Cover and refrigerate for 30 minutes and serve, sprinkled with walnuts or crystallized ginger.
Pumpkin Cheesecake Mousse
That’s right, people, you saw that. Mousse! This is a low carb keto pumpkin cheesecake mousse that all can enjoy at the thanksgiving dinner table. The mousse has a beautiful creamy, yummy whipped-to-perfection texture. This doesn’t just have to be a holiday dessert. You can top it with a bit of fresh low carb whipped cream. Low-carb whipped cream is easy to make. You whip heavy cream, vanilla extract and naturally low carb sweetener together until you get peaks that are stiff. Place it all in a pastry bag, and Bob’s your uncle!
- Twelve ounces of cream cheese softened
- 1 – 15 ounce can unsweetened pumpkin puree
- ½ cup confectioners erythritol
- Two teaspoons of pure vanilla extract
- Two tablespoons of Pumpkin Pie Spice, more to taste
- ¾ cup heavy cream
1. In a large mixing bowl, combine the cream cheese and pumpkin puree.
2. Cream the two together using a hand mixer until there are no visible clumps and the mixture is smooth and creamy.
3. Add the erythritol, vanilla extract, pumpkin pie spice, yogurt, flavor, and heavy cream.
4. Mix until all ingredients are well incorporated.
5. Refrigerate for an hour before serving.
Keto Chocolate Brownies
It is elementary to fall into the apple-pumpkin trap when you plan for your Thanksgiving meal. But here is a special surprise for the person with diabetes! Delicious, fudgy, chewy chocolate brownies. The chocolate chips are sugar-free, the sweetener is artificial, and the yogurt is Greek. A nice treat without the threat of sugar shock.
These are great, and you won’t even be able to tell that they are gluten-free, sugar-free, and low-carb. They have the perfect chewy consistency, the right crunch from the nuts, and the authentic chocolate flavor from the cocoa powder and sugar-free chocolate chips.
Not only are these treats extremely healthy, but these brownies are so easy to make and the kids can join in and help you. You only have to mix everything. Put in the oven and bake!
Preparation: 25 minutes
Cooking: 18 minutes
Cooling time:3 hours
Total Time: 43 minutes
- ½ cup of water
- ½ cup of vegetable oil
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1tablespoon flax meal or flax powder
- ½ a cup of coconut flour
- ½ a cup of cocoa powder
- ½ a cup of stevia
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup of sugar-free chocolate chips
- ½ a cup chopped walnuts
1. Before starting with anything, get your oven ready at 350F (180°C) and get a baking tin of about nine inches and line it with baking paper. Make sure to take butter and grease up all the sides of the tin as well.
2. Whisk the oil, water, flax meal, vanilla extract, and yogurt in a bowl. Leave to stand for 15 minutes for the flax meal to start reacting and binding everything together.
3. You will see the mixture start to thicken, then mix the cocoa powder, coconut flour, stevia, salt, and baking soda and mix everything.
4. Now fold in the chocolate chips and walnuts.
5. Take your greased tin and get the mixture in. Now, you have to evenly spread the dough. And if you want to have an extra taste explosion, you can add more chocolate chips on top of the brownies.
6. When you have baked the brownies for about 15 minutes, you can take them out of the oven so that they can ultimately come to room temperature. The best result is if you leave it overnight in the fridge. When the brownies are set in the refrigerator, it makes them delicious and fudgy.
Now there you have three fantastic, finger-licking treats that will have everybody at the table begging for more. Remember to do thorough planning, and your diabetic-friendly Thanksgiving dessert will be a total success. Enjoy!